CN102143691A - 食用植物或食用动植物发酵物制备方法、以及由该方法制备的食用植物或食用动植物发酵物及包含该发酵物的食品 - Google Patents
食用植物或食用动植物发酵物制备方法、以及由该方法制备的食用植物或食用动植物发酵物及包含该发酵物的食品 Download PDFInfo
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Abstract
本发明涉及食用植物或食用动植物发酵物制备方法、以及由该方法制备的食用植物或食用动植物发酵物及包含该发酵物的食品。本发明的食用植物或食用动植物发酵物制备方法包括制备食用植物或食用动植物粉碎物的步骤;调制谷类、糖类、丝状菌、酵母混合液,培养24-36小时,制备微生物混合培养液的步骤;向上述食用植物或食用动植物粉碎物中添加微生物混合培养液,以3-8天的时间进行第一次发酵,获得第一次食用植物或食用动植物发酵物的步骤;向上述第一次食用植物或食用动植物发酵物接种细菌,以6-12天的时间进行第二次发酵,获得第二次食用植物或食用动植物发酵物的步骤。本发明可以缩短发酵时间,可以防止食品腐烂、抑制病原性微生物的繁殖。另外,把上述食用植物或食用动植物发酵物添加到食品里,可以得到储藏稳定性,提高生物利用率,可以改善味道。
Description
技术领域
本发明涉及食用植物或食用动植物发酵物制备方法、以及由该方法制备的食用植物或食用动植物发酵物及包含该发酵物的食品。
背景技术
用于提高味道、维持质量、维持营养成分的“食用植物或食用动植物”(下面称为“食用(动)植物”)发酵物,其最终形式按不同的活性细菌培养液各不相同,以此生产的各种各样的食品在全球范围内得到广泛消费。比如,用洋白菜做的德式泡菜(sauerkraut)及用黄瓜做的腌黄瓜(pickle)等蔬菜发酵食品,咖啡或可可等种子发酵食品或水果发酵饮料等。
食品通常携带腐败性有机体及病原体,这是食品加工产业及消费者非常关注的问题。食品的病原体是引发多种食物中毒的原因,有些食物中毒引发了严重的疾病以及死亡。而且食品中的病原性有机体会导致产品的收回、产品损失、损毁食品企业的形象。为了克服这些问题,食品行业正在不断进行研究。
人类从很早以前一直利用到现在的发酵食品有益微生物包括酵母、乳酸菌、丝状菌、光合成菌、放线菌等80多种好氧类和厌氧类微生物。这些微生物形成共存共生关系,产生发酵生成物,而这些发酵生成物具有抗氧化力和抑制有害物质生成的功能。
这些与发酵相关的各种微生物中,光合成菌是约在35亿年前出现在地球的最古老的生物,吸收太古时期分布在地球上的二氧化碳、氢气、甲烷等无机物,合成有机化合物并产生氧气。光合成菌作为最古老的微生物,同时帮助厌氧性、好氧性微生物,与有机营养菌共生,起固定氮气的作用。
丝状菌是容易用肉眼看到的霉菌,与酵母不同,产生很多菌丝和孢子。丝状菌也有有害菌,但也存在黑曲霉(Aspergillus niger)等有益菌。该有益菌与酵母或细菌共存时,生成氨基酸、多糖类等各种生理活性物质,并有助于酵母的增殖。
酵母按字面上的意思是发酵之母,是酿酒、面包必需的微生物。17世纪,由荷兰的列文虎克(Antony vab Leeuwenhoek,1632-1723)发现了酵母,震惊了全世界。从微生物分类上来看,这属于一种霉菌,作为人类生活必不可少的微生物,附着在花朵的蜜、水果表面等糖分多的地方,生成氨基酸、多糖类等生理活性物质。
放线菌的名称来自其像丝线一样向四方伸展的形状,到目前为止可以辨认的放线菌有5000多种,其中有2/3以上属于链霉菌属(Streptomyces)。这种菌富含于土壤中,生成抗生物质等生理活性物质。
乳酸菌作为一种细菌,由于起到把糖分转换成乳酸的作用,与其他微生物容易共生是其一特征。乳酸菌由巴斯德(Pasteur)在1857年发现,被确认为是有益人体健康的微生物,有调理肠胃、提高免疫力、抗肿瘤、抑制血脂、调节血压等功效,并生成抗氧化物质。
但至今为止,食用(动)植物发酵物的制备所使用的微生物,由于发酵时间过长、生产成本高,由于各种有害菌的污染、加工后的食品容易发生腐败及繁殖病原性微生物,不仅降低贮存安全性,而且味道不好或生物利用率也比较低。
发明内容
本发明是为了解决上述问题而提出的发明,其目的在于:提供一种可缩短发酵时间、抑制食品腐败及病原性微生物成长的食用(动)植物发酵物制备方法。
本发明的另一目的在于:提供一种味道和生物利用率得到提高的食用(动)植物发酵物以及包含此的食品。
技术解决方案
为了达到上述目的,本发明的食用(动)植物发酵物制备方法包括从蔬菜类、水果类、薯类、坚果类、蘑菇类、生药类、藻类、谷类、豆类、油脂植物类、肉类、鱼类、贝类、甲壳类、软体类、刺皮或脊索类以及蛋类所构成的集合中,选择至少一种食用(动)植物,进行粉碎,制备食用(动)植物粉碎物的步骤;混合谷类、糖类、丝状菌、酵母以及第一灭菌纯净水,在25-35℃条件下、培养24-36小时后,与第二灭菌纯净水混合、制备微生物混合培养液的步骤;向上述食用(动)植物粉碎物接种上述微生物混合培养液,在25-37℃条件下、用3-8天时间进行第一次发酵,获得第一次食用(动)植物发酵物的步骤;向上述第一次食用(动)植物发酵物、以第一次食用(动)植物发酵物的重量为准、添加0.5-1.5%细菌,在30-40℃条件下、用6-12天时间进行第二次发酵,获得第二次食用(动)植物发酵物的步骤;这里,以上述食用(动)植物粉碎物的重量为准,上述谷类、上述糖类、上述丝状菌、上述酵母、上述第一灭菌纯净水及上述第二灭菌纯净水的用量分别是5-10%、0.5-2%、0.5-1.5%、0.5-1.5%、5-10%、30-50%。
上述方法还包括对上述第二次食用(动)植物发酵物进行挤压或离心分离,并过滤,分成液态物质和固态物质的步骤;对上述液状物质,以80-85℃,进行10-30分钟灭菌处理,制备液态终端食用(动)植物发酵物的步骤;对上述液状物质进行减压浓缩、制备浓稠状终端食用(动)植物发酵物,或者对上述液状物质进行喷射干燥或冷冻干燥,制备浓稠粉末状终端食用(动)植物发酵物的步骤;对上述固态物质进行冷冻干燥或热风干燥,制备粉末状终端食用(动)植物的步骤。
本发明的制备方法还包括向上述终端食用(动)植物发酵物添加包括维生素类、氨基酸类、无机物类、营养供应源、食用纤维的集合中的至少一种,以及包括酸味剂、甜味剂、香料、天然果汁的集合中的至少一种,以散剂、果粒、锭剂、胶囊、果冻、糕状、粥或饮料形式,制备食品的步骤。
这里,上述维生素类是包括维生素A,B1,B2,B6,B12,C,D2,D3,E,K及叶酸的集合中选择的至少一种。
上述氨基酸类是包括组氨酸(histidine)、异亮氨酸(isoleucine)、亮氨酸(leucine)、赖氨酸(lysine)、蛋氨酸(methionine)、缬氨酸(valine)、胱氨酸(cystine)、色氨酸(tryptophane)、苏氨酸(threonine)、苯丙氨酸(phenylalanine)、酪氨酸(tyrosine)的集合中选择的至少一种。
上述无机物是包括锗、铜、镁、锰、钼、硒、铅、碘、铁、钙、钾、铬的集合中选择的至少一种。
上述食用纤维是包括车前子皮、纤维素(cellulose)、半纤维素(hemicellulose)、,结晶纤维素、木质素(lignin)、果胶(Pectin)、海藻酸(alginic acid)、聚甘露糖醛酸(polymannuronate)、瓜尔胶(GuarGum)、阿拉伯胶(Arabic Gum)、阿拉伯半乳聚糖(arabino galactan)、魔芋甘露聚糖(konjak mannan)、菊粉(inulin)、果聚糖(levan)、聚葡萄糖(Polydextrose)、难消化性麦芽糖糊精的集合中选择的至少一种。
上述营养供应源可以是蜂蜜或蜂王浆。上述酸味剂是包括柠檬酸(citric acid)、DL-苹果酸(malic acid)、琥珀酸(succinic acid)的集合中选择的至少一种。
上述甜味剂是包括异构化(高果糖(high fructose))、天(门)冬氨酰苯丙氨酸甲酯(aspartame)、甜菊苷(stevioside)、D-山梨(糖)醇(sorbitol)、甘草锌酸盐(glycyrrhizinic acid salt)、白糖的集合中选择的至少一种。
上述香料是包括混合水果香、苹果香、酸奶香、香蕉香、杏香、酒香、柠檬香的集合中选择的至少一种。上述天然果汁类是包括苹果、梨、菠萝、橘子、桃、石榴、杏、草莓、柠檬、李子(Plum)、甜瓜(melon)的集合中选择的至少一种。
为了达到上述另一目的,本发明提供以上述方法制备的食用(动)植物发酵物。另外,本发明还能提供含上述食用(动)植物发酵物的营养补充食品,功能性食品,健康食品,茶类食品等多种食品。
发明效果
本发明的制备方法单独培养丝状菌和酵母的微生物混合培养液后,接种到粉碎物中,进行第一次发酵。由于使用独立、有效地培养的丝状菌和酵母微生物混合培养液,可以有效缩短食用(动)植物发酵时间。另外,丝状菌和酵母的微生物混合培养液可以减少好氧菌、增加厌氧菌,可以有效地抑制引发食品腐败的杂菌(病原性微生物)入侵和增殖。另外,由于使用上述微生物混合培养液,可以增加分解果皮的果胶酶(pectinase)和丹宁酶,可以提高发酵物的纯净度,可以提高发酵物的味道,提高生物利用率。
特别是当食用(动)植物粉碎物为黄豆,而向其接种培养丝状菌属霉菌的微生物混合培养液进行第一次发酵的情况下,可以生成大量大豆抗毒素(glyceollin)。该大豆抗毒素成分由于能够抑制癌细胞(乳房癌、卵巢癌)的成长,可以预防乳房癌和卵巢癌。从而,大豆抗毒素作为抗雌激素(estrogen)剂,具有很好的效果。另外,在这一情况下,可以生成很多PEP(Prolyendoprotease:PEP),PEP酶可以防止食用白面包或快餐时有可能引发的谷蛋白(gluten)过敏性肠胃疾患。该酶不会被胃酸破坏,提高白面包内的麦谷蛋白(glutenins)和醇溶蛋白(gliadins)的消化速度。
另外,向第一次食用(动)植物发酵物接种细菌进行第二次发酵时,在第二次发酵物中生成包括乳酸菌在内的发酵生成物乳酸、醋酸、乙醇等。上述发酵生成物在第二次食用(动)植物发酵物中可以有效地抑制有害菌的繁殖,而其本身有独特味道,生成二乙酰(diacetyl),乙偶姻(acetonin)等芳香成分。另外,上述发酵生成物把第二次食用(动)植物发酵物所含物质中的一部分蛋白质、分解成肽(peptide)或氨基酸(amino acid),形成独特的风味。因此,通过本发明的方法制备的食用(动)植物发酵物,具有很好的味道。
另外,上述食用(动)植物发酵物中生成有淀粉酶(amylase),蛋白酶(protease),脂肪酶(lipase),消化吸收效果好,生物利用率非常出色。另外,上述食用(动)植物发酵物具有丰富的有机酸,糖,维生素,无机物,氨基酸,不饱和脂肪酸,食用纤维质。
本发明可以以食品组合物形式提供食用(动)植物发酵物。作为食品组合物可以采用功能性食品、营养食品、健康食品、茶类食品等多种形式。向食品添加本发明的食用(动)植物发酵物,不仅可以丰富食品的口味和香味,而且可以强化易于消化吸收的多种营养素。
附图说明
图1是本发明优选实施例中的食用植物和食用动植物发酵物制备过程流程示意图。
具体实施方式
下面,参照附图,对本发明最佳实施例进行详细说明。但本发明不受限于这些实施例的内容,也可以以其他形式实施。这里介绍的实施例只是为了更加充分地说明本发明构思而提出的一例。
图1是本发明优选实施例中的食用植物和食用动植物发酵物制备过程流程示意图。
如图1所示,本发明的食用(动)植物发酵物制备方法如下。
【第一步骤:食用(动)植物粉碎物的制备】
本发明的食用(动)植物发酵物,其原料是从包括蔬菜类、水果类、薯类、坚果类、蘑菇类、生药类、藻类、谷类、豆类、油脂植物类、肉类、鱼类、贝类、甲壳类、软体类、刺皮或脊索类以及蛋类的集合中选择的至少一种。
(1)蔬菜类:包括叶茎蔬菜(芥菜、叶用甜菜、菜花、神仙草、水芹、白菜、西兰花、西芹、菠菜、茼蒿菜、芦笋、锦葵、洋白菜、圆生菜、甘蓝菜、大葱、欧芹、油菜、菊苣等),根菜类(萝卜、白萝卜、甜菜、洋葱、莲藕、牛蒡、芋头、山药、大蒜等),果菜类(黄瓜、南瓜、西红柿、茄子、草莓、香瓜、蜜瓜、西瓜、西葫芦、红辣椒、大辣椒、小辣椒等)。
(2)水果类:包括柿子,甘橘类(甜柿子、橙子、紫橙、柠檬、柚子、桔子等),(中华)猕猴桃,红枣,芒果,木瓜,无花果,香蕉,梨,(欧洲)甜樱桃,黑莓,桃,苹果,山枣,杏,石榴,桑果,樱桃、聚花果、李子,猕猴桃,樱桃红,椰子,龙眼等。
(3)薯类:包括土豆,红薯,木薯,山芋,木薯淀粉等。
(4)坚果类:包括花生,杏仁,栗子,核桃,松子,银杏,橡果,可可豆等。
(5)蘑菇类:包括云芝,平菇,虫草菇,木耳,石耳,松口蘑,葡萄色顶枝瑚菌,上皇姑,落叶松蕈,洋松茸,灵芝,金针菇,鸡腿菇等。
(6)生药类:包括葛根,葛花,甘菊,甘遂,茨仁,甘草,羌活,干姜,茨实,桔梗,芥子,决明子,鸡内金,莱菔子,桂皮,苦参,藿香,瓜蒌仁,槐花,枸杞,九折草,龟板,狗耳,金银花,莱菔子,芦根,鹿角,鹿茸,芦荟,漏芦,丹参,当归,党参,大腹皮,大黄,大茴香,大戟,桃仁,独活,冬瓜子,冬葵子,杜仲,灯心草,麻子仁,马黛茶,麻蟥,蔓荆子,麦芽,麦门冬,棉籽,木瓜,牡丹皮,木通,木香,没药,薄荷,半夏,防己,防风,白僵蚕,白豆蔻,柏子仁,白芝,白术,鳖甲,补骨脂,伏苓,覆盆子,蓬术,枇杷叶,槟榔,沙参,蛇床子,砂仁,藏红花,山查子,山茱萸,酸枣仁,山椒,三,桑寄生,桑叶,桑螵蛸,生姜,石决明,石斛,石菖蒲,细辛,女贞树果,苏木,苏子,续断,松花粉,锁阳,升麻,柴胡,神曲,辛荑,阿胶,阳纲,艾叶,茉莉,莲子肉,连翘,营实,五加皮,蜈蚣,乌头,五灵脂,乌梅,五味子,吴茱萸,乌药,海狗肾,瓦松,龙骨,龙脑,牛胆,牛蒡子,牛膝,郁金,远志,威灵仙,萎蕤,榆白皮,乳香,肉豆寇,肉苁蓉,淫羊藿,益智仁,忍冬,人参,糗饵,紫檀香,紫苑,芍药,蚕砂,茉莉,猪苓,全蝎,前胡,竹茹,丁香,蕺菜(鱼腥草),织壳,枳椇子,知母,织实,地榆,散地黄(生,干,熟),陈皮,蒺藜子,茶(绿),车前子,苍耳子,苍术,天南星,川芎,天麻,天门冬,川椒,青皮,草豆蔻,侧柏叶,沉香,栀子,甘菊(Chamomile),咖啡,泽泻,菟丝子,巴戟,巴豆,贝母,蒲公英,荜拔,炮附子,夏枯草,何首乌,海粉,海桐皮,杏仁,香附子,香油,玄参,荆芥散,黄芩,黄芪,黄柏,黄连,黄丁,啤酒花,红花,厚朴,胡椒,茴楝,茴香,黑丑等。
(7)藻类:包括海莴苣,黑藻,紫菜,龙须菜,巨藻,杉藻,鹿角菜,盒管藻(Capsosiphon fulvescens),海带,螺旋藻(Spirulina),琼脂(agar),刺松藻,小球藻,羊栖菜(Hizikia fusiforme),孔石莼(Ulvapertusa),咸草。
(8)谷类:包括大米,糯米,玄米,黑米,米糠,大麦,小麦,黑麦,燕麦,小米,高粱,玉米,荞麦,薏米,散穗黍(Hog millet)。
(9)豆类:包括大豆、红豆、绿豆、四季豆、豌豆、豇豆、蚕豆、利马豆、埃及豆、绿豆、黑豆、小扁豆。
(10)油脂植物类:包括芝麻、野芝麻、黑芝麻、瓜子、橄榄、月见草花卉种子、木棉花籽、油菜籽、棕榈、红花籽。
(11)肉类:包括鹿肉、山羊肉、羊肉、牛肉、鸵鸟肉、獾肉、鳄鱼肉、海狗肉、琴海豹、鲸肉、食用青蛙肉、食用蜗牛肉、食用乌龟肉。
(12)鱼类:包括黑鱼、大头鳕、鲷鱼、鳗鲡、泥鳅、鳘鱼、鲨鱼、鲤鱼、鳗鱼等。
(13)贝类:包括牡蛎,贻贝(mussel),鸟蛤(Cockle),河蚬(marsh clam),海螺,文蛤(hard clam),鲍鱼,菲律宾蛤仔(Manilaclam)等贝壳类。
(14)甲壳类:包括虾,螃蟹,龙虾,小龙虾,厚蟹(Helice tridensDe Haan),磷虾(krill)等。
(15)软体类:包括章鱼,乌贼,墨斗鱼,欧洲横纹乌贼(Sepiaofficinalis),单环刺螠(Urechis unicinctus),海兔(sea hare),贝卡鱿鱼(beka squid),短蛸(Octopus ocellatus),海蛰(jellyfish)等
(16)刺皮或脊索类:包括海胆(sea urchin),海参,海鞘(Seasquirt),柄海鞘(Styela clava)等。
(17)蛋类:包括鸡蛋,鸭蛋,鹌鹑蛋等。
本发明中,从上述食用植物或动物中选择一种或两种以上,利用水槽沉淀法和旋转喷洗方法进行洗涤后脱水,利用粉碎机进行粗粉碎或磨碎,制备食用(动)植物粉碎物。把上述食用(动)植物粉碎物送到发酵罐中。两种以上食用(动)植物粉碎物可在放入发酵罐之前、以各种比例进行混合,而上述动植物也可以用相同的方法制备、以各种比例混合。
【第二步骤:通过培养丝状菌和酵母混合液,制备微生物混合培养液】
本发明的向食用(动)植物发酵物中添加的微生物混合培养液,向蒸汽灭菌的谷类添加丝状菌、酵母、糖类,有必要时也可以添加5-10%灭菌后的纯净水。混合后,以25-35℃的温度条件、培养24-36小时;或者向谷类接种丝状菌、培养24小时后,添加糖类和酵母、再培养12小时。这里,向食用(动)植物粉碎物,以重量标准,添加30-50%灭菌纯净水。把以上述方式培养的丝状菌和酵母微生物混合培养液(下面,称为微生物混合培养液),用于第一次发酵中。
由于需要用于食品制作,可以在本发明中使用的谷类包括大米,糯米,燕麦,薏米,黑米,玄米,米糠,小麦,大麦,麦芽,黄豆中的一种或者某两种以上的混合物。谷类的使用量是以上述第一步骤食用(动)植物粉碎物投入量为准,把5-10%的谷类添加到微生物混合培养液中。
由于需要用于食品制作,可以本发明中使用的糖类包括白糖,葡萄糖,果糖,麦芽糖,糖浆,萄聚糖,寡糖中的一种或者是某两种以上。糖类使用量是以上述第一步骤食用(动)植物粉碎物投入量为准,把0.5-2%的糖类添加到微生物混合培养液中。
本发明中,使用的丝状菌包括米曲霉,黑曲霉,酱油曲霉中的一种或两种以上。丝状菌的使用量是以上述第一步骤食用(动)植物粉碎物投入量为准,把0.5-1.5%的丝状菌添加到微生物混合培养液中。
本发明中,可以适用的酵母包括酿酒酵母(Saccharomycescerevisiae),葡萄酒酵母(Saccharomyces ellipsoideus)中的一种或两种酵母的混合物。酵母的使用量是以上述第一步骤食用(动)植物粉碎物投入量为准,把0.5-1.5重量%的酵母添加到微生物混合培养液中。
上述培养基只要是能以上述谷类及糖类、让丝状菌、酵母菌繁殖即可,没有特别限制,通常利用在水中添加谷类和糖类的液体培养基,但也可以使用固体培养基。
【第三步骤:向上述食用(动)植物粉碎物接种微生物混合培养液,进行第一次发酵,获得第一次食用(动)植物发酵物】
向第一步骤的食用(动)植物粉碎物接种第二步骤的微生物混合培养液,搅拌到内容物得到均匀混合的程度,在25-37℃温度条件下,以3-8天时间进行第一次发酵,获得第一次食用(动)植物发酵物。利用微生物进行发酵时,对淀粉等营养成分进行加水分解,让其转变成糖,把糖作为营养源利用,让微生物的培育更加活跃,使之生产有机酸,可以进一步增加有益物质和有机酸含量。
进行第一次发酵时,使用丝状菌和酵母得到独立有效培养的微生物混合培养液,可以有效缩短食用(动)植物的发酵时间。另外,由于使用上述丝状菌和酵母的微生物混合培养液,可以减少好氧菌、增加厌氧菌,可以有效抑制引发食品腐败的杂菌(病原性微生物)的入侵或繁殖。另外,由于使用上述微生物混合培养液,可以提高对果皮成分果胶和丹宁进行分解的酶——果胶酶(pectinase)和丹宁酸酶的生成,可以提高发酵物的洁净度,可以提高发酵物的香味,可以提高生物利用率。
特别是,对于食用(动)植物粉碎物是黄豆,向其接种培养有丝状菌属霉的微生物混合培养液,进行第一次发酵的情况下,会生成大量大豆抗毒素(glyceollin)成分。该大豆抗毒素成分可以抑制癌细胞(乳房癌、卵巢癌)的成长,可以预防乳房癌和卵巢癌。从而,大豆抗毒素作为抗雌激素(estrogen)剂,具有很好的效果。另外,在这一情况下,可以生成很多PEP(Prolyendoprotease:PEP),PEP酶可以防止食用白面包或快餐时有可能引发的谷蛋白(gluten)过敏性肠胃疾患。该酶不会被胃酸破坏,提高白面包内的麦谷蛋白(glutenins)和醇溶蛋白(gliadins)的消化速度。
【第四步骤:向上述第一次食用(动)植物发酵物接种细菌,进行第二次发酵,获得第二次食用(动)植物发酵物】
向上述第三步骤的上述第一次食用(动)植物发酵物,以上述第一次食用(动)植物发酵物重量为准,添加0.5-1.5%包括乳酸菌在内的细菌,进行均匀混合后,在30-40℃条件下、以6-12天时间进行第二次发酵,获得第二次食用(动)植物发酵物。
利用包括乳酸菌的细菌进行的第二次发酵,其目的在于:让第一次食用(动)植物发酵物所含有机酸和由乳酸菌生成的多种有益物质包含在终端发酵生成物中。本发明中,可以在食用(动)植物发酵物中使用的细菌包括明串珠菌(Leuconostoc mensenteroides),嗜酸乳杆菌(Lactobacillus acidophillus),植物乳杆菌(Lactobacillus plantarum),短乳杆菌(Lactobacillus brevis),枯草芽孢杆菌(Bacillus subtills),地衣芽孢杆菌(Bacillus licheniformis),巨大芽孢杆菌(Bacillusmegaterium)中的一种或两种以上。
作为上述第二次发酵结果,在第二次发酵物中生成包括乳酸菌在内的发酵生成物乳酸、醋酸、乙醇等。上述发酵生成物在第二次食用(动)植物发酵物中可以有效地抑制有害菌的繁殖,而其本身有独特味道,生成二乙酰(diacetyl),乙偶姻(acetonin)等芳香成分。另外,上述发酵生成物把第二次食用(动)植物发酵物所含物质中的一部分蛋白质、分解成肽(peptide)或氨基酸(amino acid),形成独特的风味。因此,通过本发明的方法制备的食用(动)植物发酵物,具有很好的味道。
另外,上述食用(动)植物发酵物中生成有淀粉酶(amylase),蛋白酶(protease),脂肪酶(lipase),消化吸收效果好,生物利用率非常出色。另外,上述食用(动)植物发酵物保证了有机酸,糖,维生素,无机物,氨基酸,不饱和脂肪酸,食用纤维质的含量。
【第五步骤:对第二次食用(动)植物发酵物进行挤压或离心分离,制备液态或固态食用(动)植物发酵物】
对通过上述第四步骤第二次发酵获得的第二次食用(动)植物发酵物,进行挤压或离心分离,并进行过滤,分成液态物质和固态物质。上述液态物质和固态物质,可以按如下方式使用。
(1)把上述液态物质在80-85℃条件下,进行10-30分钟的灭菌处理,即可作为液态食用(动)植物发酵物使用。
(2)对上述液态物质进行减压浓缩,做成浓稠状食用(动)植物发酵物,或者通过喷洒干燥方式、进行干燥,做成浓稠粉末状食用(动)植物发酵物。
(3)对上述固态物质进行冻结干燥或热风干燥后,进行粉碎,做成粉末状食用(动)植物发酵物。
通过上述过程完成食用(动)植物发酵物的制备。
<实施例1:食用植物发酵物的制备-1>
把葡萄20kg,草莓10kg,香瓜10kg,水芹10kg,西兰花10kg,茼蒿10kg,甘蓝菜10kg,萝卜5kg,黄瓜2kg,梨2kg,桔梗2kg,巨藻1kg,咸草1kg,山药2kg,蒜1kg,香菇1kg,五味子1kg,马黛茶1kg,小辣椒1kg放入水槽沉淀缸中,用干净的水清洗后,进行脱水,按5-10cm大小剪切,进行剪断粉碎或磨碎,制备食用植物粉碎物,投入到发酵罐中。
另外,在进行上述作业之前,混合米糠5kg和麦麸5kg,进行蒸汽灭菌后,冷却到常温,向其添加红糖0.7kg、黑曲霉(Aspergillusniger)0.4kg,米曲霉(Aspergillus oryzae)0.4kg、酿酒酵母(Saccharomyces cerevisiae)0.8kg。这里,也可以添加灭菌纯净水。之后,25-35℃条件下,培养36小时后,添加40kg灭菌纯净水,制备微生物混合培养液A。
把上述微生物混合培养液A添加到放有上述食用植物粉碎物的发酵罐中,均匀混合。在25℃条件下,用8天的时间进行第一次发酵,获得第一次食用植物发酵物。之后,向上述第一次食用植物发酵物接种1.1kg明串珠菌(Leuconostoc mensenteroides)作为乳酸菌,在33-35℃条件下,用10天时间进行第二次培养,获得第二次食用植物发酵物。如果有必要,在上述第一次、第二次发酵培养过程中,可以添加灭菌纯净水。对上述第二次食用植物发酵物进行挤压或离心分离,并过滤,分成液态物质和固态物质。对上述液态物质,以85℃条件进行15分钟灭菌后,添加少量维生素和甜味剂(sweeting agent),制备液态食用植物发酵物产品。
<实施例2:食用植物发酵物的制备-2>
把薏米20kg,山药15kg,南瓜8kg,草莓8kg,彩椒8kg,明日叶2kg,咸草2kg,芦笋4kg,莲藕4kg,苹果4kg,土豆4kg,江南豆4kg,人参2kg,净栗2kg,辣椒1kg,黄瓜1kg,蒜2kg,萝卜2kg,黄芪2kg,平菇2kg,艾草1.5kg,松针1kg,生姜1kg,柠檬1kg,野芝麻0.5kg放入水槽沉淀缸中,用干净的水清洗后,进行脱水,按5-10cm大小剪切,进行粉碎或磨碎,制备食用植物粉碎物,投入到发酵罐中。
另外,在进行上述作业之前,洗涤玄米5kg和大麦5kg后、混合两者,进行蒸汽灭菌后,冷却到常温,向其添加米曲霉(Aspergillusoryzae)和酱油曲霉(Aspergillus sojae)各0.5kg,进行混合。这里,也可以添加灭菌纯净水,调节湿度。之后,25-35℃条件下,以24小时进行第一次培养。之后,添加灭菌纯净水3kg、葡萄糖0.4kg、酿酒酵母(Saccharomyces cerevisiae)和葡萄酒酵母(Saccharomycesellipsoideus)各0.7kg,在25-30℃条件下、按12个小时进行第二次培养后,添加灭菌纯净水30kg,制备微生物混合培养液B。
把上述微生物混合培养液B添加到放有上述食用植物粉碎物的发酵罐中,均匀混合。在25-26℃条件下,用8天的时间进行第一次发酵,获得第一次食用植物发酵物。之后,向上述第一次食用植物发酵物接种作为乳酸菌的1.2kg明串珠菌(Leuconostoc mensenteroides)和植物乳杆菌(Lactobacillus plantarum)的混合物,在33-35℃条件下,用10天时间进行第二次培养,获得第二次食用植物发酵物。如果有必要,在上述第一次、第二次发酵培养过程中,可以添加灭菌纯净水。
对上述第二次食用植物发酵物进行挤压或离心分离,并过滤,分成液态物质和固态物质。对上述固态物质进行热风干燥后,按140-160目(mesh)尺寸进行粉碎,添加食用纤维和海藻钙、维生素,制备粉末状食用植物发酵物产品。
<实施例3:食用植物发酵物的干燥-3>
把米糠23kg、玄米20kg、小麦20kg、薏米15kg、大豆10kg、荞麦5kg、胡萝卜3kg、南瓜3kg、红薯3kg、西红柿2kg、西兰花2kg、彩椒2kg、桔梗2kg放入水槽沉淀缸中,用干净的水清洗后,进行脱水,按5-10cm大小剪切,进行粉碎或磨碎,制备食用植物粉碎物。对上述食用植物粉碎物进行蒸汽灭菌后,投入到发酵罐中。
各取在实施例1和实施例2中发酵培养的微生物混合培养液A、B 10kg、均匀混合后,投入到放有上述食用植物粉碎物的发酵罐中,进行混合,在25-27℃条件下,用8天的时间进行第一次发酵,获得第一次食用植物发酵物。之后,向上述第一次食用植物发酵物接种作为乳酸菌添加1.2kg明串珠菌(Leuconostoc mensenteroides)和短乳杆菌(Lactobacillus brevis)的混合物,在34-36℃条件下,用10天时间进行第二次发酵,获得第二次食用植物发酵物。如果有必要,在上述第一次、第二次发酵培养过程中,可以添加灭菌纯净水。
对上述第二次食用植物发酵物进行挤压或离心分离,并过滤,分成液态物质和固态物质。对上述液态物质进行减压浓缩、制备成浓稠物,对浓稠物进行干燥后,按140-160目(mesh)尺寸进行粉碎、制备成粉末态,添加食用纤维和酸味剂、制备浓稠粉末状食用植物发酵物产品。
<实施例4:食用动植物发酵物的制备-1>
把鹿茸10kg、海狗肉10kg、食用乌龟10kg、绣球菌(Sparassiscrispa)10kg、落叶松蕈10kg、大麦10kg、大豆10kg、大米10kg、米糠10kg、人参5kg、鲍鱼5kg放入水槽沉淀缸中,用干净的水清洗后,进行脱水,按5-10cm大小剪切,进行粉碎或磨碎,制备食用动植物粉碎物。对上述食用动植物粉碎物进行蒸气灭菌后,投入到发酵罐中。
把上述实施例1中发酵培养的微生物混合培养液A投入到放有上述食用动植物粉碎物的发酵罐中、混合后,在35℃条件下,用5天的时间进行第一次发酵,获得第一次食用动植物发酵物。之后,向上述第一次食用动植物发酵物接种作为细菌的枯草芽孢杆菌(Bacillus subtillus)和嗜酸乳杆菌(Lactobacillus acidophillus)各0.6kg,在34-37℃条件下,用5天时间进行第二次发酵,获得第二次食用动植物发酵物。如果有必要,在上述第一次、第二次发酵培养过程中,可以添加灭菌纯净水。对上述第二次食用动植物发酵物进行挤压或离心分离,并过滤,分成液态物质和固态物质。对上述液态物质,在85℃条件下,灭菌15分钟后,少量添加维生素和甜味剂,制备液态食用动植物发酵物产品。
<实施例5:食用动植物发酵物的制备-2>
把鹿茸20kg、米糠20kg、大麦20kg、大豆10kg、海狗肉10kg、人参10kg、咸草10kg放入水槽沉淀缸中,用干净的水清洗后,进行脱水,按3-6cm大小剪切,进行粉碎或磨碎,制备食用动植物粉碎物。对上述食用动植物粉碎物进行蒸气灭菌后,投入到发酵罐中。
另外,把川芎5kg、白术5kg、茯苓5kg、甘草5kg、熟地黄5kg、芍药5kg、当归5kg、黄芪5kg、桂皮5kg、生姜3kg、红枣2kg,用水洗净后,投入到萃取罐中,以原料重量为准、投入4-10倍纯净水后,进行萃取,把过滤液投入到上述发酵罐中。
这里,各取在实施例1和实施例2中发酵培养的微生物混合培养液A、B 10kg、均匀混合后,投入到放有上述食用动植物粉碎物的发酵罐中,进行混合,在34-36℃条件下,用6天的时间进行第一次发酵,获得第一次食用动植物发酵物。之后,向上述第一次食用动植物发酵物接种细菌混合物1.2k,该细菌混合物混合是各取地衣芽孢杆菌(Bacillus licheniformis)和明串珠菌(Leuconostoc mensenteroides)0.6kg作为细菌的细菌混合。在33-37℃条件下,用9天时间进行第二次发酵,获得第二次食用动植物发酵物。如果有必要,在上述第一次、第二次发酵培养过程中,可以添加灭菌纯净水。对上述第二次食用动植物发酵物进行挤压或离心分离,并过滤,分成液态物质和固态物质。利用上述液态物质和固态物质制备液态和粉末状食用动植物发酵物产品。
<实施例6:含食用植物发酵物的营养补充食品的制备-1>
把实施例1中制备的液态食用植物发酵物5kg、葡聚糖(Polydextrose:食用纤维90%以上)1.5kg、难消化性葡萄糖(食用纤维90%以上)0.32kg、菊粉(inulin:食用纤维90%以上)0.13kg、马黛茶萃取物(马黛茶100%,固形物3%)1.2kg、藤黄果(Garciniacambogia)皮萃取物粉末0.15kg、绿茶萃取物粉末0.05kg、李子(prune)果汁粉末0.03kg、纯净水91.62kg,进行混合以及加工,制备营养补充食品。
<实施例7:含食用植物发酵物的健康食品的制备-2>
把实施例2中制备的粉末状食用植物发酵物3kg、车前子皮粉末(食用纤维90%以上)57kg、海藻酸(食用纤维70%以上)3kg、芦荟粉末23.7kg、巨藻粉末7kg、藤黄果皮萃取物粉末3.5kg、蛇菊苷(stevioside)0.6kg,绿茶萃取粉末1.1kg,李子果汁粉末1.1kg,进行混合以及加工,制备健康食品。
<实施例8:含食用动植物发酵物的健康产品的制备>
把实施例3中制备的浓稠粉末状食用动植物发酵物4kg,谷类酶培养物47.514kg,大豆分离蛋白35kg,寒天粉末10kg,碳酸钙1kg,氧化镁0.75kg,氧化铅0.063kg,维生素B1硝酸盐0.23kg,盐酸吡哆醇0.12kg,尼古丁酸氨0.12kg,维生素C0.8kg,泛酸钙(CalciumPantothenate)0.2kg,核黄素(riboflavin)0.2kg,叶酸0.003kg,进行混合以及加工,制备健康食品。
<实施例9:含食用植物发酵物的茶类食品的制备>
把实施例3中制备的浓稠粉末状食用植物发酵物4kg、马黛茶萃取物粉末12kg、决明子粉末12kg、枸杞子粉末12kg、山楂粉末12kg、何首乌粉末12kg、玄米粉末36kg,进行混合以及加工,制备茶类食品。
本发明食品的最终产品不受限于实施例6到9的食品种类,涵盖所有含通过本发明方法制备的食用(动)植物发酵物的食品。而这种食品可以通过本行业的通常方法,制备成多种形式。
Claims (11)
1.一种食用植物或食用动植物发酵物制备方法,其特征在于:包括从蔬菜类、水果类、薯类、坚果类、蘑菇类、生药类、藻类、谷类、豆类、油脂植物类、肉类、鱼类、贝类、甲壳类、软体类、刺皮或脊索类以及蛋类所构成的集合中,选择至少一种食用植物或食用动植物,进行粉碎,制备食用植物或食用动植物粉碎物的步骤;
混合谷类、糖类、丝状菌、酵母以及第一灭菌纯净水,在25-35℃条件下、培养24-36小时后,与第二灭菌纯净水混合、制备微生物混合培养液的步骤,这里,以上述食用植物或食用动植物粉碎物的重量为准,上述谷类、上述糖类、上述丝状菌、上述酵母、上述第一灭菌纯净水及上述第二灭菌纯净水的用量分别是5-10%、0.5-2%、0.5-1.5%、0.5-1.5%、5-10%、30-50%;
向上述食用植物或食用动植物粉碎物接种上述微生物混合培养液,在25-37℃条件下、用3-8天时间进行第一次发酵,获得第一次食用植物或食用动植物发酵物的步骤;
向上述第一次食用植物或食用动植物发酵物、以第一次食用植物或食用动植物发酵物的重量为基准、添加0.5-1.5%细菌,在30-40℃条件下、用6-12天时间进行第二次发酵,获得第二次食用植物或食用动植物发酵物的步骤;对上述第二次食用植物或食用动植物发酵物进行挤压或离心分离,并过滤,分成液态物质和固态物质的步骤。
2.一种食用植物或食用动植物发酵物制备方法,其特征在于:包括从蔬菜类、水果类、薯类、坚果类、蘑菇类、生药类、藻类、谷类、豆类、油脂植物类、肉类、鱼类、贝类、甲壳类、软体类、刺皮或脊索类以及蛋类所构成的集合中,选择至少一种食用植物或食用动植物进行粉碎,制备食用植物或食用动植物粉碎物的步骤;
对上述食用植物或食用动植物粉碎物进行灭菌以及冷却的步骤;用水洗涤生药类后,以生药类的重量为基准、添加4-10倍纯净水,进行萃取,获得生药萃取过滤液的步骤;
混合谷类、糖类、丝状菌、酵母以及第一灭菌纯净水,在25-35℃条件下培养24-36小时后,与第二灭菌纯净水混合,制备微生物混合培养液,其中,以上述食用(动)植物粉碎物的重量为基准,上述谷类、上述糖类、上述丝状菌、上述酵母、上述第一灭菌纯净水及上述第二灭菌纯净水的用量分别是5-10%、0.5-2%、0.5-1.5%、0.5-1.5%、5-10%、30-50%的步骤,;
把上述生药萃取过滤液与上述食用植物或食用动植物粉碎物混合后,接种上述微生物混合培养液,在25-37℃条件下用3-8天时间进行第一次发酵,获得第一次食用植物或食用动植物发酵物的步骤;
以第一次食用植物或食用动植物发酵物的重量为基准,向上述第一次食用植物或食用动植物发酵物接种0.5-1.5%细菌,在30-40℃条件下用6-12天时间进行第二次发酵,获得第二次食用植物或食用动植物发酵物的步骤;
对上述第二次食用植物或食用动植物发酵物进行挤压或离心分离,并过滤,分成液态物质和固态物质的步骤。
3.根据权利要求1或2所述的食用植物或食用动植物发酵物制备方法,其特征在于:
上述丝状菌是包括米曲霉(Aspergillus oryzae)、黑曲霉(Aspergillus niger)、酱油曲霉(Aspergillus sojae)的集合中的至少一种。
4.根据权利要求1或2所述的食用植物或食用动植物发酵物制备方法,其特征在于:
上述酵母是从酿酒酵母(Saccharomyces cerevisiae),葡萄酒酵母(Saccharomyces ellipsoideus)选择的至少一种。
5.根据权利要求1或2所述的食用植物或食用动植物发酵物制备方法,其特征在于:
上述细菌是从包括明串珠菌(Leuconostoc mensenteroides)、嗜酸乳酸杆菌(Lactobacillus acidophillus)、植物乳杆菌(Lactobacillusplantarum)、短乳杆菌(Lactobacillus brevis)、纳豆菌(Bacillussubtilis)、地衣芽孢杆菌(Bacillus licheniformis)、巨大芽孢杆菌(Bacillus megaterium)的集合中选择的至少一种。
6.根据权利要求1或2所述的食用植物或食用动植物发酵物制备方法,其特征在于,还包括:
在80-85℃的温度下,对上述液状物质进行10-30分钟灭菌处理,制备液态终端食用植物或食用动植物发酵物的步骤;
对上述液状物质进行减压浓缩制备浓稠状终端食用植物或食用动植物发酵物,或者对上述液状物质进行喷射干燥或冷冻干燥制备浓稠粉末状终端食用植物或食用动植物发酵物的步骤。
7.根据权利要求1或2所述的食用植物或食用动植物发酵物制备方法,其特征在于还包括:对上述固态物质进行冷冻干燥或热风干燥,制备粉末状终端食用植物或食用动植物发酵物的步骤。
8.根据权利要求6所述的食用植物或食用动植物发酵物制备方法,其特征在于,还包括:向上述终端食用植物或食用动植物发酵物接种包括维生素类、氨基酸类、无机物类、蜂蜜、蜂王浆(royal jelly)、食用纤维的集合中的至少一种,以及包括酸味剂、甜味剂、香料、天然果汁的集合中的至少一种,以散剂、果粒、锭剂、胶囊、果冻、糕状、粥或饮料形式,制备食品的步骤。
9.根据权利要求7所述的食用植物或食用动植物发酵物制备方法,其特征在于,还包括:向上述终端食用植物或食用动植物发酵物接种包括维生素类、氨基酸类、无机物类、蜂蜜、蜂王浆(royal jelly)、食用纤维的集合中的至少一种,以及包括酸味剂、甜味剂、香料、天然果汁的集合中的至少一种,以散剂、果粒、锭剂、胶囊、果冻、糕状、粥或饮料形式,制备食品的步骤。
10.一种以权利要求8或9的方法制备的食用植物或食用动植物发酵物。
11.一种包含权利要求10的食用植物或食用动植物发酵物的营养补充食品,功能性食品,健康食品或茶类食品。
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Also Published As
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US20100316763A1 (en) | 2010-12-16 |
HK1157149A1 (zh) | 2012-06-29 |
EP2316278B1 (en) | 2013-04-10 |
US9441257B2 (en) | 2016-09-13 |
JP2011529702A (ja) | 2011-12-15 |
JP5261576B2 (ja) | 2013-08-14 |
WO2010024514A1 (ko) | 2010-03-04 |
CN102143691B (zh) | 2014-07-16 |
EP2316278A1 (en) | 2011-05-04 |
EP2316278A4 (en) | 2012-03-14 |
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